Tabbouleh of Cauliflower
Servings: 10 People
Ingredients
- 2 Large Cauliflower
- 3 cups Parsley , chopped
- 2 cups Fresh Coriander , chopped
- 2 cup Fresh Mint , chopped
- 15 Scallions , white and green parts, halved lengthwise and finely chopped
- 200 ml Lemon Juice
- Zest from 2 Lemons
- 1 tsp Allspice , ground
- 3 tsp Ras-El-Hanout spice mixture , recipe in ‘Sauces’ section
- 1 tbsp Dry Coriander
- 1 tbsp Dry Ginger
- 50 ml EVOO , Extra Virgin Olive Oil
- 1 cup Pomegranate Seeds
- 50 g Toasted Pistachios , roughly chopped
- 1 tbsp Fine Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Cut the cauliflower in chunks and place in batches in the bowl of a food processor with the metal blade attached. Work the processor until the cauliflower is cut into fine grain. Place the grated cauliflower in a bowl and pour all-over the lemon juice. Let stand for 30’.
- Add to the bowl with the cauliflower the parsley, coriander, mint, scallions, allspice, ras-el-hanout, dry coriander and ginger and season with the salt and pepper. Pour the oil, add half the pomegranate seeds and half the pistachios and mix well.
- Finally scatter the remaining pomegranate seeds and pistachios on top and serve. You can even refrigerate for couple of hours and serve cold.